Mushroom & Baby Pea Penne with Parmesan Truffle Sauce

I hate when I don’t get what I want.  Hate it.

There’s a sauce I want.  I’ve mentioned it before – it’s the truffle sauce on the mushroom ravioli that Chef Mike Behmorias serves at The Bank Food and Drink.  Good mercy, I love that pasta.  He’s made fun of me, if you can believe it, for ordering “the plain old pasta.”  But come on.

That’s a crazy good pasta, there’s nothing plain about it.

He won’t give me the recipe.


So, knowing I couldn’t exactly replicate it, I wanted to at least do something in honor of it.  Something tasty, and different.  Something not too complicated (as I am sure his recipe is), something easy enough for a weeknight family meal.

I did just that.

Instead of the standard go to red sauce, or meat sauce, or even plain alfredo sauce, I made a Parmesan Truffle Sauce, and paired it with sautéed mushrooms and baby peas over Dreamfield’s Penne.

You probably recall that I am an Ambassador for Dreamfields Pasta, and I can’t tell you how much I love it (and not just because they pay me!).  I have worry about carbs, like everyone else these days – and Dreamfields unique pasta is just what I want…fewer digestible carbs.


So, the next time you’re in the mood for a twist on the typical pasta, hopefully you’ll give my quick and easy (so, so easy) recipe a shot.  I think you’ll love it!


Mushroom & Baby Pea Penne with Parmesan Truffle Sauce

Serves 6


  • 1 pound box Dreamfields Penne Pasta
  • 6 tablespoons butter, separated
  • 8 ounces sliced and cleaned mushrooms
  • 1 cup frozen baby peas
  • pinch of salt
  • 1 cup heavy cream
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon white truffle oil
  • 2 cups freshly grated quality parmesan cheese


  1. Prepare penne pasta according to instructions on box.
  2. While pasta water is coming to a boil, sauté mushroom and peas with 2 tablespoons of butter and pinch of salt in a sauté pan over medium low heat.
  3. In separate sauce pan, heat cream and 4 tablespoons butter over low heat until butter is melted.  Stir frequently.  Add in garlic, onion, and truffle oil.  Stir to combine.  Do not allow mixture to boil or simmer.
  4. When pasta is ready and drained, pour cream mixture over the pasta.  Add in parmesan and stir to combine.  Cheese will melt and adhere to the penne.  Carefully stir in the mushrooms and peas.
  5. Season as desired with salt and pepper.  Serve with grated parmesan, if desired.


And, the next time you’re passing through MY town, stop in and see Mike at his restaurant. Maybe YOU can get that recipe out of him. I’ve exhausted every effort.

For now.

*Disclaimer:  I am a paid Ambassador for Dreamfields Pasta.  All thoughts and opinions are my own.

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